2 c. chicken broth
2 c. water
2 cloves garlic, crushed
2 c. uncooked rice
2 tbsp. finely grated lemon rind (yellow part only)
1/4 finely minced fresh dill (or 1 tsp. dried)
1/4 tsp. white pepper

Bring chicken broth and water to boil. Add garlic and rice. Reduce heat to low and cover and cook for 15 minutes. Remove from heat. Add lemon rind, dill and white pepper. Stir only to mix. Cover and let stand 15 minutes. Fluff and serve. Makes 6 cups.